Well, kids. Hold on to your seats, because you’re in for a treat! Tonight? I created Dishpan Muffins. Yep, you read right. Muffins!
Last week I ran across a recipe for Oatmeal Chocolate Chip Cookie Muffins on the blog How Sweet It Is. As soon as I saw it, I knew I had a solid foundation from which to create my version: Dishpan Muffins.
I mixed and measured. Poured and baked. Cooled and ate. And upon trying my first bite I referred to myself as a culinary genius.
Obviously, I don’t have self-esteem problems.
These muffins are moist, sweet, and have a lovely hint of spice to them. Promise me you’ll make them immediately, okay?
inspired by How Sweet It Is
- 1 cup unbleached all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup milk (any kind will do)
- 1 cup chocolate chips
- 1/3 cup coconut
- 1/3 cup cornflakes + a little extra for sprinkling on top
- Raw turbinado sugar (optional)
- Preheat oven to 350.
- Add oats to a bowl and add milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
- In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
- Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks.
- Add flour, oat mixture, baking soda, salt and cinnamon and mix until smooth.
- Fold in chocolate chips, coconut, and cornflakes .
- Line a muffin tin with liners and pour about 1/4 cup batter into each line.
- Sprinkle the tops with raw turbinado sugar and slightly crushed cornflakes
- Bake for 15-18 minutes, or until cooked through.
Yield: 15 muffins